About the Recipe
It took me three attempts to perfect this recipe aiming for a perfect balance between overcooking it and serving it raw! But if you like gooey cakes like me, this one is just spot on!
Equipment: blender, 20 cm round spring-form baking dish
Ingredients
24 prunes
2 tea bags of black tea
200g brown sugar
60g coconut oil, melted
2 tbsp. strawberry jam
250g all purpose flower
250g brazil nuts, ground
1 tsp. baking powder
1 tsp. cinnamon powder
1 tsp. white vinegar
1 tsp. vanilla extract
1 tbsp. chopped dates for decoration
Preparation
1. Place the prunes and tea bags in a small bowl and pour over boiling water. Cover and soak for 2 hours. Squeeze out the tea bags and discard them.
2. Preheat the oven to 190°C.
3. Pour the soaking liquid and the prunes into a blender. Add sugar, coconut oil, jam, baking powder, cinnamon, vinegar and vanilla and blend until you get a smooth consistency.
4. Place the flower and the brazil nut ‘flour’ into a mixing bowl. Pour the prune puree into the flour mix and stir it well.
5. Pour the batter into the baking dish. Sprinkle dates over the top.
6. Bake for 40 min, turn off the oven and then keep the cake in it for another 10 minutes.
7. Serve either warm or cold and enjoy!